LOWCOUNTRY CRAB CAKES WITH A TOMATO GRAVY

Directions

1. Step 1

   TOMATO GRAVY:
   In a saucepan, melt bacon fat or butter over medium heat. Add onions and peppers; sauté for 3-4 minutes until softened. Stir in garlic and cook until fragrant (30 seconds).

2. Step 2

   Add flour to form a roux; cook 1-2 minutes until lightly golden. Whisk in crushed tomatoes and stock until smooth. Add paprika, cayenne, brown sugar, and vinegar.

3. Step 3

   Simmer gently 20-25 minutes until slightly thickened and deep in color. Season to taste with salt and pepper. Finish with a pat of butter for gloss. Hold warm for service (can be prepped ahead; improves flavor overnight).

4. Step 4

   CRAB CAKES:
   In a large bowl, whisk together mayo, egg, mustard, Worcestershire, hot sauce, lemon juice, Old Bay, and black pepper. Add the vegetables and parsley.

5. Step 5

   Gently fold in the crab meat and 1 cup panko, being careful not to break the lumps. Form 3-4 oz patties (use a ring mold for consistency). Chill 30 minutes minimum to set (or up to 12 hours).

6. Step 6

   Dredge lightly in panko before cooking for crispness. Heat neutral oil or clarified butter in a cast iron or nonstick skillet over medium-high.

7. Step 7

   Sear crab cakes 2-3 minutes per side until golden brown. Transfer to a 350°F oven for 4-5 minutes to warm through.

8. Step 8

   Spoon tomato gravy onto a plate, then top with 1 or 2 seared crab cakes. Garnish with chives. Serve hot.